Ingredients
Notes
This was a great way to take about a pound and a half of leftover smoked picanha and turn it into a delicious soup we can enjoy for the next week.
Start by preparing your ingredients.
Cut your onions, carrots, beef and potatoes into bite size pieces. For this recipe, I used bite size red potatoes so they would stay together. Keep everything separate for now.
In a good size soup pot, add some extra virgin olive oil to the pan and get it hot. Add the onion to the pan first and saute until it starts to be come translucent and get a bit of color.
Next add the tomato paste, carrots and beef. Stir it all together so everyone gets to know each other. Add the garlic and cook until the garlic becomes fragrant. Add the red wine to de-glaze the pan and protect the garlic from burning. Once the alcohol has cooked away and the wine has begun to reduce a bit, add the potatoes.
Stir everything together so everyone gets a nice coating of the wine, and add your salt, pepper and cayenne. If you don’t like spicy, leave the cayenne out.
Next add the stewed tomatoes and left it cook for about 5 minutes. Keep stirring so we don’t burn anything. If you have any juice left from the picanha, now would be a good time to add it. This will enhance the smokey flavor but don’t worry if you don’t have any.
Now add the beef stock and stir to incorporate. This would be a good time to give it a taste and decide if you need to adjust the seasoning. I added a bit more salt since I was using unsalted beef stock.
Once everyone has gotten to know each other and the soup is starting to boil, reduce heat to a simmer and cover the pot. Leave it alone and let everything cook for about 30 minutes. The potatoes and carrots should be tender but not mushy.